Eggplant Sauteed With Tomatoes and Fenugreek leaves( Methi Begun)

A very simple,  no onion and no garlic dish that cooks very fast. I love to have this with plain rice but you can have this with any flatbread. I would rather, you keep your plate ready before you start making this. As you sautee, the aroma of fenugreek leaves fills the air and you tend to feel very hungry. This dish is very good for diabetics. Whole cooking process is done on a high flame.

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 Fish cooked in mustard gravy( Macher Jhaal) 

Traditionally, Bengal has been renowned for its extraordinarily fertile agricultural land and production of paddy. At the same time, the rivers of Bengal are an apparently inexhaustible resource of different varieties of fish. That is why, since the ancient times, rice and fish emerged as the staple food for the Bengalis. Each variety  of fresh water fish involve a different way of being cooked and different set of masalas. In one of my previous posts, I have mentioned how to make a mustard paste. The mustard powder I have used in this particular recipe is a dry mix which can be kept in the fridge for years.This fish known as Rui in Bengali  and comes in all sizes begining from 500 gms to 10 kgs or even more.

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Bengali Masoor Daal ( Red lentils)

Lentils have been eaten by humans since Neolithic times and were one of the first domesticated crops. In the Middle East, lentil seeds have been found, dating back to more than 8000 years. In Judaism, lentils are considered to be a food for mourners because of their round shape symbolizing the circle of life. The Greek playwright Aristophanes called lentil soup the “sweetest of delicacies”. Lentils have also been found in Egyptian tombs from as far back as 2400 BC. In India, the lentil is known as dal or daal. For many centuries, lentils were considered to be “the poor man’s meat.” In Catholic countries, those who couldn’t afford fish would eat lentils during Lent instead. In the 18th century, King Louis XV’s wife, Marie Leszczynska, made lentils fashionable among royalty and they were nicknamed “the queen’s lentils”.

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Potatoes cooked in poppy seed paste( Aloo Posto)

Potatoes cooked in Poppy Seed Paste

There are very less dishes where poppy seed is used as the main ingredient.But, its not new for Bengalis.For us, whenever we want something very tasty and comforting we cook with poppy seed paste.Potato can be replaced by pointed gourd or even ridge gourd.It tastes as good.We combine onions with potatoes at times. Continue reading “Potatoes cooked in poppy seed paste( Aloo Posto)”

Jhaal Muri(Hot and Spicy Puffed Rice)

Jhaal Muri
Jhaal Muri

I have no words to describe this ultimate evening Bengali snack.It is very light with a wide array of nutrients and is completely subject to your imagination and liking, no wonder the Queen of England loves it too. The only principle you have to strictly adhere to, is to not add anything that makes the rice puffs go soggy. Its not required that you add all the ingredients that I have added. A little here and there is okay. Continue reading “Jhaal Muri(Hot and Spicy Puffed Rice)”

Shrimps Cooked in Banana leaves on Stove-top

Shrimps Cooked in Banana Leaf

A very healthy snack or starter option if made in small roundels. I have made big ones though.It can function as a patty or a sandwich filling as well. The minced shrimp is cooked by wrapping it in banana leaf. Although,I ran out of banana leaves and wrapped it in turmeric leaves one time and it was pretty good. Either of them work well with the mince.

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Sweet Potatoes With Coconut Stuffing( Raangalur Peethey)

peethey

Come winter and we are ready to drool. Makar Sankranti is celebrated in the month of January, with many delicacies being made in Indian households. In Bengal, we have our sweet treats made at home namely Bhaapaa peethey(steamed rice dumplings with coconut stuffing), Bhaaja peethey( fried moong dal dumplings with coconot stuffing), puli peethey or the raangalur  peethey(Sweet potatoes stuffed with Coconut) and many others. This one is my personal favourite and I am dying to share this with you.
Makes 12 peetheys

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Neemkee( A Savoury Snack)

Diwali is one of the most loved Indian festivals. Lights, diyas, rangolis, crackers and yummy snacks is what we look forward to. I made many sweet snacks this year but I felt like sharing this savoury one with you. Keeping the authenticity of this snack, I have used refined flour. I made this earlier by swapping whole wheat flour for maida. I even tried baking instead of deep frying. Not that they taste bad but not as good as the original one. Continue reading “Neemkee( A Savoury Snack)”